Oranges in Syrup

Round, orange, fragrant, juicy… the orange. It's delicious, low in calories, and rich in vitamins and minerals. Late fall and winter are when the tastiest oranges, juicy and sweet, are available here. But remember to scrub them before eating, peel them, and wash your hands after peeling, because they are sprayed with mold and fungus killers so that they can survive the long trip to us (the same goes for mandarins).

Gabriela writes about oranges and their properties – HERE. It's also worth reading HERE about what to look for when buying them.

oranges in syrup

You're probably wondering why anyone would make oranges in syrup when you can just eat them fresh. But sometimes you need a little change. Besides, I happened to get a rather sour variety and decided to put them to good use somehow. And since, as you already know, I like, adore and love coffee, I couldn't resist trying this recipe. While you're here, I also invite you to try a coffee dessert with another wonderful fruit, the mango – it's HERE (it would be wonderful with orange too), because it's really tasty.

The recipe comes from the book "Four Ingredient Cookbook" by Joanna Farrow.

oranges in syrup

Ingredients:

• 6 medium-sized oranges (including one organic – unsprayed)
• 200 g sugar
• 100 ml strong brewed coffee
• 50 g chopped pistachios
• 6 toothpicks

Prepare a deep but small pot. One where the oranges fit "just right."

Wash the organic orange, peel it thinly, and cut the zest into very thin strips or, like I did, into cubes. Then remove the white pith from it. Peel the remaining oranges thoroughly so that no white pith is left on them either. Cut each orange into slices so that you get rounds. Put them back together into the shape of an orange and stick a toothpick through the middle.

Pour the sugar into the pot and add 50 ml of water. Heat until the sugar dissolves, then bring to a boil and cook until the syrup is golden.

Remove from the heat and slowly pour in 100 ml of boiling water. Put the pot back on the burner, heat until the water and syrup combine, and add the coffee.

Put the oranges and the orange zest into the syrup. Heat over low heat for 15-20 minutes. Turn the oranges over once in the meantime. Remove from the heat, let cool, and serve drizzled with the syrup and sprinkled with pistachios.

Enjoy!